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notageek
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 Posted: Wed Jan 25, 2012 6:41 am Post subject: [Health Tip] Fry food in olive oil. |
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http://www.bbc.co.uk/news/health-16691754
| Quote: | Eating fried food may not be bad for the heart, as long as you use olive or sunflower oil to make it, experts say.
They found no heightened risk of heart disease or premature death linked to food that had been cooked in this way.
But the investigators stress that their findings, from studying the typical Spanish diet in which these "healthy" oils are found in abundance, do not apply to lard or other cooking oils.
So traditional fry ups should not be the order of the day, bmj.com reports.
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Muso
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| Posted: Wed Jan 25, 2012 7:01 am Post subject: |
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I'm not about to fry Mexican food in olive oil. I use a variety of oils depending on what taste I'm trying to achieve. For example, I'll use ghee for Indian food... as the very idea of olive oil for cooking ginger/garlic/chili is rather revolting.
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Prenj
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| Posted: Wed Jan 25, 2012 7:01 am Post subject: |
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| Well, my family has been using olive oil traditionally almost always, but you cannot actually FRY stuff in olive oil. You can whats the word? Saute? Olive oil starts to smoke at lower temperature then sunflower oil for example, so no french fries. Not that I eat those anyway. |
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BoneKracker
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| Posted: Wed Jan 25, 2012 7:24 am Post subject: |
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I try to use olive oil for just about everything (salad dressing, as a substitute for mayonnaise, substitute for butter, etc.). But, even if it's not full of cholesterol and saturated fat, it is still fat.
Fat contributes to obesity, and obesity is related to all kinds of health problems that shorten lives (and perhaps more importantly, make them suck).
All things in moderation.
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Muso
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| Posted: Wed Jan 25, 2012 8:38 am Post subject: |
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Mayonnaise is revolting... it's just whipped fat (oil & eggs in a blender... ewww). Mayonnaise is one of those food I absolutely cannot stand. Which means that from a rather young age I could never eat store bought sandwiches as they idiotically assumed* that "everyone loves mayo!". For salads I'll use a vinaigrette, but more often than not I'll use a wafu vinaigrette (light oil... like canola... rice vinegar, shoyu, and sesame oil). When I'm eating food that is completely European, I'll go with an olive oil based vinaigrette. When I have a sandwich that needs some sort of lubrication, I'll go with sliced tomatoes or again, a vinaigrette.
Mayo is like gay sex. If you like it, enjoy it all you want... just don't try to get me involved in it.
* Idiotic because I'm not unique, and they've lost out on my business (and obviously many others) for years because of this.
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tylerwylie
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| Posted: Wed Jan 25, 2012 8:48 am Post subject: |
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Mmmm mayo.
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Prenj
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Joined: 20 Nov 2011
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| Posted: Wed Jan 25, 2012 8:56 am Post subject: |
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| The Earth wrote: | Mayonnaise is revolting... it's just whipped fat (oil & eggs in a blender... ewww). Mayonnaise is one of those food I absolutely cannot stand. Which means that from a rather young age I could never eat store bought sandwiches as they idiotically assumed* that "everyone loves mayo!". For salads I'll use a vinaigrette, but more often than not I'll use a wafu vinaigrette (light oil... like canola... rice vinegar, shoyu, and sesame oil). When I'm eating food that is completely European, I'll go with an olive oil based vinaigrette. When I have a sandwich that needs some sort of lubrication, I'll go with sliced tomatoes or again, a vinaigrette.
Mayo is like gay sex. If you like it, enjoy it all you want... just don't try to get me involved in it.
* Idiotic because I'm not unique, and they've lost out on my business (and obviously many others) for years because of this. |
Well people eat it wrong. Mayo is what 80% fat. You don't eat mayo. You add it to stuff that contains almost no fat.
Dice chicken breast, cook it, add beans, diced pickled cucumbers, carrots, peas, corn, mix it all in a big bowl and add mayo and lemon juice on top, and you got really healthy russian sallad, with perfect mix of protein, carbs and fat. It can stay like that in fridge for days. Put it in lunchbox, 2 slices of bread and off you go.
Its just that people forgot how to make traditional food by too many visits to mcdonalds and taco bell. Cook your own food. |
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erm67
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| Posted: Wed Jan 25, 2012 8:58 am Post subject: |
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| Quote: | | olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content. |
A cold pressed oliveoil, not too old, has very little fatty acids and is really perfect to deep fry, in turn it is expensive, a honest cold pressed with fatty acid levels near to 0 costs 8-9€/liter, way too much to fry 3cent of pommes  There are cheaper EU oils (cold pressed) at ~2.90€/liter sometimes, when I cook for friends, I buy 2 liters of the cheaper EU oil to fry a mix of small fishes, shrimps, squids, prawns (fritto misto). It tastes really good, I usually fry at 180 C, for pommes frites usually is better go up to 190C at least and olive oil is not indicated.
Too bad fatty acids levels are not indicated on the label ....
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ichbinsisyphos
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| Posted: Wed Jan 25, 2012 9:39 am Post subject: |
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I always thought olive oil isn't suited for such temperatures.
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BoneKracker
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| Posted: Wed Jan 25, 2012 10:06 am Post subject: |
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| ichbinsisyphos wrote: | | I always thought olive oil isn't suited for such temperatures. |
I'll use first press extra virgin olive oil in things like salads, and cheaper olive oil for things like marinading meat, but for the few things that I fry, I use a vegetable oil that's a mixture of safflower and canola.
But then I'll turn around and eat a shitload of cheese and crackers, and follow it up with ice cream, so who the fuck am I kidding? 
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erm67
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| Posted: Wed Jan 25, 2012 10:21 am Post subject: |
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| ichbinsisyphos wrote: | | I always thought olive oil isn't suited for such temperatures. |
Try using a bottle of extra virgin cold pressed, it must have <0.5% of fatty acids to get that label in the EU, so even in worst case the acidity will be very low. Avoid Spanish/Portugese oil for frying since the method they use leads to higher levels of acidity.
170-180C is more than enough for fried fishes. If it smokes at 180C is a scam ....
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Fran
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| Posted: Wed Jan 25, 2012 11:13 am Post subject: |
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| erm67 wrote: | | Avoid Spanish/Portugese oil for frying since the method they use leads to higher levels of acidity.[citation needed] |
Your olive oil is produced in Spain anyway 
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BoneKracker
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| Posted: Wed Jan 25, 2012 11:43 am Post subject: |
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You can't tell though, because they strain the pubes and toenail clippings out.
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smartass
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| Posted: Wed Jan 25, 2012 12:27 pm Post subject: |
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| All the hype about fried foods comes from the fact that most people can't tell the difference between burned and fried food. |
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juniper
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| Posted: Wed Jan 25, 2012 12:27 pm Post subject: |
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| BoneKracker wrote: |
All things in moderation. |
is the key. If you eat a variety of foods and fats in moderation (and not packaged food, but real food), you should be fine. The trouble is, no one eats food any more. it's all packaged food. If you cook yourself, you can see how much ghee/butter is in the food and most people will probably make a reasonable call on it.
portions should be reasonable too. |
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juniper
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| Posted: Wed Jan 25, 2012 12:29 pm Post subject: |
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| erm67 wrote: | | ichbinsisyphos wrote: | | I always thought olive oil isn't suited for such temperatures. |
Try using a bottle of extra virgin cold pressed, it must have <0.5% of fatty acids to get that label in the EU, so even in worst case the acidity will be very low. Avoid Spanish/Portugese oil for frying since the method they use leads to higher levels of acidity.
170-180C is more than enough for fried fishes. If it smokes at 180C is a scam .... |
you need higher temps for deep frying and cold pressed olive oil will smoke. |
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erm67
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| Posted: Wed Jan 25, 2012 12:41 pm Post subject: |
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| juniper wrote: | | erm67 wrote: | | ichbinsisyphos wrote: | | I always thought olive oil isn't suited for such temperatures. |
Try using a bottle of extra virgin cold pressed, it must have <0.5% of fatty acids to get that label in the EU, so even in worst case the acidity will be very low. Avoid Spanish/Portugese oil for frying since the method they use leads to higher levels of acidity.
170-180C is more than enough for fried fishes. If it smokes at 180C is a scam .... |
you need higher temps for deep frying and cold pressed olive oil will smoke. |
On most electric deep fryer for home use temp goes from 140C to 190C, yes there is sometimes a max setting but 190 is perfect for french fries. Olive oil with acidity levels near 0 smoke at 210C but a couple of liters cost more than the deep fryer ..
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marens
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| Posted: Wed Jan 25, 2012 2:22 pm Post subject: |
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| The Earth wrote: | Which means that from a rather young age I could never eat store bought sandwiches as they idiotically assumed* that "everyone loves mayo!".
* Idiotic because I'm not unique, and they've lost out on my business (and obviously many others) for years because of this. |
Try to find a vegetarian salad. Same problem, they assume everybody wants meat. |
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drizek
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| Posted: Wed Jan 25, 2012 2:28 pm Post subject: |
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The worst part about being vegetarian is never being able to order a salad. The closest you will ever come is one with eggs in it. Or tuna, because tuna isn't meat, apparently.
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juniper
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| Posted: Wed Jan 25, 2012 2:35 pm Post subject: |
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| @drizek and marens: where do you live? in ponsty london, vegetarian salads are everywhere. you can't walk on the street without stepping in some. |
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drizek
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| Posted: Wed Jan 25, 2012 2:49 pm Post subject: |
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im in merica, i think hes german.
I guess you can get a house salad that is vegetarian, but thats incredibly bland.
It's rare to find something like a proper greek salad at an american restaurant. they love to put bacon and chicken in every salad.
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user124
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| Posted: Wed Jan 25, 2012 5:53 pm Post subject: |
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mhm i use safflower oil for just everything. they say its not good for frying, but honestly i dont fry food so i dont care. on the other hand i dont like the smell of olive oil and it also contains less linoleic acid then safflower oil.
in the end i think ist more about personal preferences. you should not ingest as much oil to let it become a mayor part of your food so its not *that* important - as long as you dont use explicitly shitty oil, use what you want. |
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John-Boy
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| Posted: Wed Jan 25, 2012 6:05 pm Post subject: |
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Nope. It tastes foreign. I'll keep my Beef dripping thank you very much.
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aCOSwt
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| Posted: Wed Jan 25, 2012 6:10 pm Post subject: |
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Muso
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| Posted: Wed Jan 25, 2012 6:14 pm Post subject: |
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| marens wrote: | | Try to find a vegetarian salad. Same problem, they assume everybody wants meat. |
I don't get that either. Salads don't need eggs and meat. Just a nice assortment of leafy greens, tomatoes, (non-Spanish) cucumbers and a nice vinaigrette. Small cubes of tofu also fit well.
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